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1 cup fresh cranberries
3 tablespoons brown sugar
1-1/2 teaspoons cornstarch
1/2 pound unsweetened crushed pineapple
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1/4 cup firmly packed brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, chilled and cut into pieces
1 egg white, lightly beaten
3 tablespoons chopped pecans
Spray an 8" square baking pan with nonstick cooking spray. Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute. Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside. Preheat oven to 350 F. Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal. Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan. Bake 10 minutes. Spread cranberry mixture over prepared crust. Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture. Bake 25-30 minutes or until lightly browned. Cool completely in pan on a wire rack.
Note: Posted by minnie to alt.cookies.yum.yum.yum and attributed to "jimg".
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